We don’t really celebrate St. Patrick’s Day.
I usually forget to wear green.
I’ve never had a green beer.
I don’t own flashing shamrock earrings or necklaces or pins.
But I did have a teacher in high school that went all out for St. Patrick’s Day. She was fun. She taught my Humanities and History classes, and she was a blast! She was most definitely 100% Irish and proud of it, and she made sure to dress the part every time the holiday rolled around – which included her flashing shamrock earrings and pins and usually involved some sort of jig around the classroom to welcome us in.
So maybe I don’t celebrate the holiday like others do.
But if it’s a reason to make something with mint and chocolate just because it means using a green ingredient?
I am in.
I’ve been hoarding the last of a bag of mint & semi-sweet chocolate chips for months, waiting for the right recipe to pop into my head.
I’m happy it happened sooner rather than later, because these chips are from the holidays and I’m not sure how long these things last in the pantry.
And while Nick said I made these more for me than for him (I’m the mint + chocolate lover in this household), he had no complaints when he tried them Saturday afternoon.
What’s not to love?
Rich chocolate. Depth from the espresso. Studded with semi-sweet and mint chips. Dense and fudgy.
I bet they’d even be great with a green beer. But they’d be even better with an Irish Coffee.
Mint Mocha Brownies
- 3 squares (1 oz. each) unsweetened chocolate
- 1/2 cup sugar
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 Tbsp instant espresso
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/2 cup whole wheat pastry flour
- 1/2 cup semi-sweet and mint chips
Preheat oven to 350 degrees. Grease 8×8 baking pan.
Melt chocolate in double boiler or in microwave. Set aside to cool.
Beat sugar and butter until blended.
Add eggs; beat until light and fluffy.
Add in melted chocolate, espresso powder, and vanilla. Mix until well blended.
Stir in the flour and chips.
Spread batter into baking pan.
Bake 25-27 minutes or until just set in the center.
Let cool 10-20 minutes before cutting.